Spicy Beef Taco with Horseradish Cream
- Preparation Time: 20 mins
- Serves: 3-4
- Cooking Time: 5 mins
- Ready Time: 25 mins
- Cooking Method: Searing
- Difficulty: easy
1 pack Silver Fern Farms Beef Stir-Fry
1½ Tbsp sesame oil
50 ml beef stock
2 cloves garlic, crushed
1 shallot, chopped
1 red chilli, halved, seeds removed, and chopped
1½ Tbsp chopped lemongrass
Horseradish Cream
100 g sour cream
1 Tbsp horseradish sauce
SALAD
½ red onion, thinly sliced
2 small radishes, thinly sliced
½ telegraph cucumber, thinly sliced
1 avocado, halved, peeled and diced
Juice ½ lemon
TO SERVE
4 medium flour tortillas
1 small cos lettuce, shredded
Place garlic, shallot, chilli and lemongrass in a pestle and mortar and pound thoroughly (or finely chop).
Mix salad ingredients together in a bowl, season, then mix again.
Place sour cream in a small bowl and mix in horseradish sauce.
Heat a wok on high-heat, warm tortillas for 20 seconds on each side, and transfer to a serving plate.
Place meat on a board and season with salt and cracked black pepper. Heat wok again and add sesame oil. When oil starts to smoke, gently toss in the meat and cook for 1-2 minutes or until nicely coloured. Add paste, toss and cook for 30 seconds. Add stock then reduce to a syrup consistency and check seasoning.
To serve, place meat mixture on one side of each tortilla, salad on the other side. Scatter lettuce on top and add a big dollop of horseradish cream.
Recipe supplied by Silver Fern Farms.
Shop Ingredients
Additive and preservative free, this is a fresh product you will need to store in your refrigerator.
Silver Fern Farms Beef Stir-Fry
The 350 gram vacuum pack is perfect serving for 3-4 people and can be refrigerated for up to 30 days.
